This Sugar Cream Pie Will Have You Licking Your Lips!
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Now that we are older, we still remember my grandma’s sugar cream pie. She is unfortunately too old and fragile to make it herself anymore, but before she was able to forget, she wrote the recipe down for each of us and now we make it for her. Every time we visit her, we take a pie with us and have tea time just like she did with us when we were little. We serve her a slice and reminisce about those times. You and your family will also love this easy to make, yet delicious pie!
Check out what our friends over at The Domestic Rebel had to say about this one:
“This pie is absolutely delectable and oh so sinful. It’s comprised of a thick, vanilla-scented custard that sits atop a flaky, buttery crust that’s dusted with a thin veil of cinnamon sugar. It’s rich, creamy, and absolutely heavenly.”
Does that not sound absolutely amazing? I cannot get enough of this pie!
Ingredients
1 DEEP DISH Pillsbury pie crust, at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
4 Tbsp cornstarch
¾ cup Domino white sugar
4 Tbsp Land O’ Lakes butter, melted
2 & ¼ cups Land O’ Lakes heavy cream
1 Tbsp vanilla
FOR TOPPING:
4 Tbsp Land O’ Lakes butter, melted
¼ – ½ cup cinnamon sugar (1/4 or ½ cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with ¼ cup, but add up to ½ cup if you prefer things spicy).
Instructions
Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9″ pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it’s thick and creamy. Stir in the vanilla.
Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.
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Quick Tip: Store covered in the fridge.
Thanks again to The Domestic Rebel for this amazing recipe.